The Best Broccoli Cheddar Soup (Edit recipe)

Restaurant copycat? I don't think so. This is the best broccoli cheddar soup recipe you will ever make, and eat. No questions asked.

10 minutes

35 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	500
Fat:	47 g
Carbohydrates:	7 g
Protein:	20 g
Cholesterol:	167 g
Sodium:	1104 mg
Fiber:	1 g
Sugars:	3 g
Calculated per serving.

by Morgan Peaceman

View original recipe

Serves: 6

Ingredients

1 Shallot, medium, minced
2 cloves Garlic, minced
.25 cup Unsalted Butter, (4 tbsp)
.25 cup All Purpose Flour
2 cups Heavy Cream (Whipping Cream)
2 cups Vegetable Broth
1.5 cups Broccoli, florets, finely chopped
4 Celery, stalks, finely chopped
1 Carrots, large, grated
8 oz Mild Cheddar Cheese, (2 cups)
1 Tbsp Salt and Pepper, (to taste)

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a dutch oven or large pot, drizzle the olive oil and bring to a medium heat. Add in the shallot and garlic and sautu00e9 until fragrant, approximately 2 minutes.
To make the roux, add in the butter and let it melt. Sprinkle in the flour and whisk to combine, whisking until it becomes a thicker consistency.
Pour in the cream and vegetable stock, then add in the broccoli, celery, and carrot. Mix to combine, then cover and let simmer on a low flame for 25-30 minutes.
Uncover the dutch oven or pot and fold in the cheese, letting the cheese melt into the soup. Add a little more cheese if desired, then let simmer for an additional 5-10 minutes before serving.